THIS CAFE LIFE

Cowboy Chili

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Growing up in Colorado, I'd find as many chili recipes are there are ranchers. This is my family's favorite,

Prep Time:

15 Minutes

Cook Time:

1 Hour

Yield:

6 - 8 Servings

Ingredients

1.5 # Beef Short Ribs

2 Onions, 1 chopped, 1 small dice

1 Red Pepper, small dice

1 Green Pepper, small dice

1 Jalapeño Pepper, fine dice

1 Carrot, chopped

1 Celery Stalk, chopped

1 can Tomato Paste

1 T. Cumin

2 t. Chili Powder

2 t. Chipotle Powder

2 T. Oregano

1 t. Garlic Powder

1 T. Coriander

1/2 C. Red Wine

2 T. Brown Sugar

1 t. Apple Cider Vinegar

1 Can Black Beans

4 T. Olive Oil

Editor’s Picks — cooking it is one joy; serving it beautifully is another →

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Preparation

Step 1

This step should be done the day before.

Preheat oven to 250.

Cut the short ribs into 4-inch pieces and season with salt and pepper.

In Dutch oven, heat 2 T. Olive Oil on medium-high heat. Add the beef and sear well on all sides. Do not crowd the pan; do in batches if needed. Once richly seared, remove and set aside to rest.

Add the chopped onion, carrot and celery and cook until tender. Deglaze the pan with red wine and add the beef along with any juices. Add water until beef is just covered. Cover with a lid and place in oven for 2 - 2 1/2 hours until fork tender.

Remove beef and wrap tightly. Strain vegetables from stock and discard. Refrigerate beef and braising stock overnight.

Step 2

In Dutch oven, heat 2 T. olive oil over medium-high heat. Add the onion and peppers and sauté until tender. Add the spices and tomato paste and continue to stir and allow tomato paste to caramelize. Add the braising stock (do not discard the fat) and an additional 2 - 3 cups water (or chicken stock). Stir to incorporate and bring to a boil. Reduce heat to simmer. Add black beans, brown sugar and vinegar.

Roughly chop the beef into pieces no larger than 1/2 inches. Add to chili and allow the chili to reduce and thicken, at least 30 minutes.

Garnish with Cilantro, scallion, sour cream, guacamole, corn bread or chips.

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Affiliate disclosure: qualifying purchases made through this link support This Café Life — thank you for shopping small and supporting independent creators.